Packed with loads of vitamin C, vitamin A, and fiber, butternut squash is as nutritious as it is tasty. This velvety soup highlights the nutty, sweet flavors of the squash and makes for a great winter soup. Pureeing sauteed butternut squash, carrots and onions together lends a thick texture to the soup without the use of heavy cream, which keeps it light. With only six ingredients, it couldn't be easier. (Pst...Use pre-peeled and diced squash to save time.)
Butternut Squash Soup (from Cooking Light)
1 tablespoon butter
3 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds)
3/4 cup chopped carrot
1/2 cup chopped sweet onion
2 1/2 cups fat-free, less-sodium chicken broth
1/4 cup half-and-half
1/8 teaspoon salt
To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt.
Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
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